Easy trick to do and chocolate mousse impressive

Make mousse is much easier than it looks ... just launch, mixing, and cold. Most people assume mousse is hard to do, because it is often associated with restaurants and good food. Although it is impressive and decadent desserts, it is also easy to do. Soft and silky dark chocolate makes sweet satisfaction, which is not too sweet. For those of you trying to justify your chocolate addiction, you can say that dark chocolate is a major source of flavonoid antioxidants.

The first mousse recipe is a classic version, which gives flavor and seems to stop the dessert tiramisu. This is a version of the famous creamy mousse cake, where the texture and taste is savored. For those who avoid milk or counting calories, please read below the mousse recipe without milk and low fat that will impress your guests.

bittersweet chocolate

7 oz Tiramimousse dark like two bars of Valrhona 71% cocoa
4 ounces mascarpone cheese
1 pint (2 cups) heavy cream or whipping cream
2 tbsp teaspoon instant coffee dissolved in 4 tablespoons hot water
2 tablespoons Marsala wine

1. microwave to melt chocolate: Break chocolate into squares (8 squares of each bar) and paid in a small Pyrex bowl. Microwave for 1 minute, stirring. Repeat with 30 second intervals, stirring after each interval, until melted and wait one minute between intervals to allow the heat of the bowl disappears. two chocolate bars taken about 2 minutes total. Do not burn the chocolate.

2. Add the mascarpone, cream, coffee and wine in a blender, add the melted chocolate last. Stir until the mixture thickens (about 10-20 seconds). If you continue to mix, the cream will harden and your guests cry.

3. into individual cups and refrigerate. If it is sent to more than a few hours or a day ahead, cover each portion with plastic wrap.

Preparation time: 10 minutes. If at least two hours earlier. Serves 6

Our next recipe is dairy-free foam, but no less decadent. It is made with coconut milk and a touch of rum, tropical flavor, waving the pirate in all of us. A few bites and you'll find your guests begin sentences with "Arrr", "Ahoy me hearty," and "T'mousse be good." The coconut milk used in this recipe is subtle and creamy texture is like a foam-based cream. But when the light coconut milk is about one sixth of the calories of cream, you can not add inches to your pirate booty. Sweet mango counteract the richness of dark chocolate and add a little color and flair.

Chocolate Mousse South Seas


Mousse:
7 ounces dark chocolate bars such as 2 71% Valrhona cocoa
1 (14 oz) coconut milk
2 tablespoons light spicy soup original Captain Morgan rum

Topping:
2 cups fresh mango, mango chilled or frozen , thawed

1. microwave method to melt chocolate: Break chocolate into squares (8 squares for each bar) and place in a small Pyrex bowl. Microwave for 1 minute, stirring. Repeat with 30 second intervals, stirring after each interval until melted and wait one minute between intervals to allow heat to dissipate in the tank. two bars of black chocolate should take about 2 minutes total. Do not burn the chocolate.

2. Add the coconut milk, rum, mascarpone cheese and mixer. Pour melted chocolate into the blender and mix immediately by 30 seconds. Pour or spoon the mousse into individual molds and refrigerate for at least an hour. If you leave them in the refrigerator for more than a few hours or whatever it is the night before, cover the cups with plastic foam

3. Garnish each bowl of foam generously with chopped mango pieces just before serving (about ¼ cup per serving)

Preparation time: 5-10 minutes. Make at least 2 hours ahead of schedule.

Mousse for 8 cups (1 / 2 cup of each) (Excerpt from Cooking omniscient Trader Joe's is Deana Gunn and Miniati wonâ reprint and permission of the authors). (Originally published GoArticles and reprint permission of factors, Deana Gunn and Miniati wonâ).